Recipe Tips

Preparation

Preheat oven to 450°F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.

Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.